Growing up, pot roast was one of those meals that was often made on Sundays after church or a weeknight. And this Mississippi pot roast recipe is the embodiment of those childhood memories with just five ingredients and made in a slow cooker (we also call it a crockpot). It’s a flavorful, simple and inexpensive meal.
To be honest, I am not sure why this combination of flavors has come to be known as Mississippi pot roast. I suspect it may have to do with the gravy mix. The name always reminds me of Mississippi mud pie, something my great-aunt Ina would often make for holidays. No matter what you call it, this is about the easiest and best pot roast recipe out there.
Related: Love cooking in your crockpot? Next up, try slow cooker mashed potatoes, crockpot mac and cheese, Italian beef sandwiches, pumpkin butter or Rotel dip, which my grandma always makes in her crockpot.
Ingredients
- Chuck roast
- Ranch mix
- Au jus gravy mix – or brown gravy mix
- Butter
- Pepperonicini peppers
Directions
In a slow cooker, add the chuck roast. Sprinkle on the ranch mix and gravy mix. Slice up the butter and place the pieces over the top of the roast. Then add the peppers and maybe a small splash (like 1 tablespoon) of juice from the pepper jar.
Cook on low for 8 hours, or on high for 4 hours.
Serve hot. This pot roast will be tender enough you can easily shred it with a fork. Feel free to drizzle the juices from the slow cooker over the roast or any sides you may be serving with it like potatoes.
Tips for Success
- I typically use a 2.5-pound chuck roast for this recipe as this size is easy to find and works well for my family. However, if you want to cook a 3-4 pound roast, you can still use the same cook times as above. Just increase the ranch mix, gravy mix and butter amount as well.
- If you have time to cook on low (for 8 hours), this is what I recommend. But the higher heat and shorter cook time will also work well in case you want this for lunch OR maybe forgot to turn the slow cooker on in the morning.
- I usually use chuck roast for this recipe, but other cuts of meat of a similar size can work well too.
Serving Suggestions
- Baked Potatoes
- Roasted Sweet Potatoes
- Twice Baked Potatoes
- Roasted Carrots
- Roasted Cauliflower
- Roasted Asparagus
- Air Fryer Green Beans
- Air Fryer Okra
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Ingredients
- 2.5 pounds chuck roast
- 1 tablespoon ranch mix
- 1 tablespoon au jus gravy mix
- 2 tablespoons butter
- 4 pepperonicini peppers
Equipment
- slow cooker
Instructions
- In a slow cooker, add the chuck roast. Sprinkle on the ranch mix and gravy mix.
- Slice up the butter and place the pieces over the top of the roast.
- Then add the peppers and maybe a small splash (like 1 tablespoon) of juice from the pepper jar.
- Cook on low for 8 hours, or on high for 4 hours.
- Serve hot. This pot roast will be tender enough you can easily shred it with a fork.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I made this with a few substitutes that I could get in the UK (slightly different seasoning mixes) and even with the substitutes it was so so good!
Simple easy meal for a whole family!
I just cannot reconcile this recipe in my mind because there no onions! I guess you just have to trust the force and try it as written. I’m going to do that! Thank you for posting!
Do you add any water and is it 1 pack of gravy? I love those peppers so want to make this.
I don’t add any water. I will use a tablespoon of the packet of gravy (it’s a powder) for a 2.5 lb chuck roast. If you are cooking a roast that is larger you may want to use more of the packet.
The only pot roast I make!
So good!!!